These chocolate peanut butter stuffed cookies are thick and chewy bakery style cookies. They are stuffed with creamy cinnamon peanut butter. These are the perfect cookies because they have crisp edges, but the center is super gooey.
These chocolate peanut butter stuffed cookies are the type of cookie where it is hard to eat just one! The peanut butter goes so well with the rich chocolate cookie!
When I first made this cookie, I was in love with how crisp the edges were, but with the peanut butter the centers were gooey!
Why You Will Love This Chocolate Peanut Butter Cookie Recipe
- Bakery style cookies- This makes very large cookies. They need to be big to stuff that peanut butter inside!
- Chocolate cookie- This cookie is incredible. It is rich and gooey and chocolatey. It is much chewier than a brownie cookie.
- Peanut butter stuffed- There is cinnamon mixed with the peanut butter, which puts the flavor over the top.
- Easy recipe- These cookies are easier to make than they seem!
Ingredient Notes for Chocolate Peanut Butter Cookies
Here are notes about the ingredients used.
- Peanut butter- I used JIF peanut butter. I don't recommend the natural peanut butter because you need a thicker peanut butter for this recipe. I prefer a creamy peanut butter filling, so I did not use crunchy peanut butter.
- Powdered sugar- Make sure the powdered sugar is sifted to avoid any grittiness.
- Brown Sugar- I used light brown sugar. Dark will work fine as well.
- Ground cinnamon- This is optional, but it really helps to bring more flavor to this cookie.
- Dutch process cocoa powder- I use this one. Make sure to use Dutch process cocoa powder for a richer cookie.
- Baking powder + baking soda- Use both to create the crispy edges and chewy centers.
- Chocolate chips- Use a high quality chocolate chip. Use dark or semi-sweet.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here are the steps to make and bake these cookies. You will need an electric mixer. Use a hand mixer or a stand mixer with a paddle attachment.
STEP 1: Make the peanut butter mixture. First, melt the peanut butter for 30 seconds in the microwave. Next step, add in the powdered sugar and cinnamon. Mix until combined.
STEP 2: Drop the peanut butter on the cookie sheet. Use a teaspoon and drop 2 peanut butter ball per cookie on wax paper. Freeze for 1 hour at least. This part can be done ahead of time.
STEP 3: Make the cookie dough. First, sift the dry ingredients together in a large bowl. Then, in a separate bowl, beat the unsalted butter, white sugar, and brown sugars on high for 2 minutes.
STEP 4: Add in wet ingredients. Then, add in the vanilla extract and eggs to the butter and sugar. Mix this on high for 2 minutes for the batter to emulsify. This part is very important.
STEP 5: Add in dry ingredients. Next, add in the flour mixture. Scrape the bowl several times to make sure it is all mixed in. Then, add in the chocolate chips.
STEP 6: Chill the dough. Chill the dough for at least 40 minutes chill time.
STEP 7: Shape dough. Take a 3 oz large cookie scoop. Flatten the cookie dough balls in your hand into a disc. Then, place a frozen peanut butter filling drop on the cookie dough. Roll the dough until you have a smooth ball.
STEP 8: Bake cookies. Heat oven to 350°F. Bake the cookies for 14-16 minutes. 6 per baking tray.
Top with extra chocolate chips. Let the baked cookies sit for 5 minutes in the baking sheet. Then, transfer them to a cooling rack.
Expert Baking Tips
There are two very important steps to making these cookies. The peanut butter and whipping the cookie dough.
To keep it gooey vs it being harder like other recipes, the peanut butter needs to be slightly melted at first. Then, to get that very gooey peanut butter center, the peanut needs to be frozen before using. Don't skip these steps!
Next, the cookie dough gets whipped together during the wet ingredients steps. This is called emulsification. This is going to ensure to that the butter is fully aerated. Same with the eggs.
You will notice that after you beat the eggs and vanilla it will be super fluffy. Almost like frosting!
Then, when you add the dry ingredients, for best results use as little air as you can. Over working the dough at this step will cause a tough cookie.
I don't recommend making these smaller than 3oz. It needs to be big to wrap the cookie dough around the peanut butter. When, I eat these cookies, I like the split the cookies in half.
First, the dough has to be chilled. The dough is already a wet dough, so it has to be chilled. Next, use parchment paper on the cookie sheets.
I have not recipe tested this. If you use any egg substitutes, let me know.
Yes! Chill the dough for the initial 40 minutes. Then, roll the cookie dough with the peanut butter. Then, place it in an airtight container and freeze. It will need an extra few minutes in bake time.
- If you have a peanut allergy, you can use a different nut butter.
- If your cookies spread too much, you can add an extra 2 tablespoons of flour to the cookie dough.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store these chocolate peanut butter stuffed cookies in an airtight container. Store at room temperature up to 5 days.
These chocolate peanut butter stuffed cookies can be frozen. Store in an airtight container. Thaw for 1 hour before eating.
Other Cookie Recipes To Try
Try These Peanut Butter Recipes
- Reese's peanut butter cup pie
- Peanut butter chocolate chip cookies
- Peanut butter cheesecake
- Chocolate peanut butter cake
- Banana peanut butter cookies
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Chocolate Peanut Butter Stuffed Cookies
- 1 cup Peanut butter creamy JIF or Skippy.
- ½ cup Powdered sugar sifted
- ½ teaspoon Ground cinnamon
- 2 cups Plus 2 Tablespoons All-purpose flour
- ½ cup Dutch process cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 ¾ cup Semi-sweet chocolate chips
- Prepare a cookie sheet with wax paper. Place peanut butter in a microwave safe bowl. Heat for 30 seconds. Add in the sifted powdered sugar and cinnamon. Mix until combined.½ cup Powdered sugar, ½ teaspoon Ground cinnamon
- Use a teaspoon. Spoon 2 teaspoon drops on to the wax paper. Do this 20 times for the cookies. I used a spoon to get the peanut butter out of the teaspoon.
- Freeze for 1 hour.
- In a mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl.2 cups Plus 2 Tablespoons All-purpose flour, ½ cup Dutch process cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Unsalted butter, 1 ½ cup Brown sugar, ¼ cup White granulated sugar
- Add in vanilla and eggs. Mix on low until combined. Scrape the bowl. Turn the mixer to high and beat for 2 minutes. It will be incredibly fluffy.1 teaspoon Pure vanilla extract, 2 Large eggs
- Mix in the dry ingredients. Scrape the bowl a few times to make sure it is all combined. Fold in the chocolate chips.1 ¾ cup Semi-sweet chocolate chips
- Chill the dough for 40 minutes.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Use a 3 oz cookie scoop to scoop the dough. Flatten the dough into a disc with your hands. Place a frozen peanut butter drop in the middle. Wrap the dough around the peanut butter. Roll until smooth.
- Repeat with all of the cookie dough balls. Keep peanut butter in the freezer because it melts very quickly. Place 6 cookie dough balls per cookie sheet. Freeze the first batch, and the rest of the cookie dough needs to go in the fridge. This reduces spreading.
- Freeze the 1st batch for at least 5 minutes. Then, bake for 14-16 minutes. Top with extra chocolate chips. Let them sit on the hot cookie sheet for 5 minutes before transferring to a cooling rack.